Step 1

Preheat your oven to 325° F. If using pecans, toast them in the preheating oven for 5-10 minutes until fragrant. Prepare an 8-inch square baking pan by lining the bottom with parchment paper.

Step 2

Melt together the coconut oil and chocolate (either in a saucepan on the stove on low heat or in a bowl in the microwave). Add sugar, eggs and vanilla extract, and optional instant coffee granules. Whisk to combine.

Step 3

On top of the wet ingredients, add coconut flour and sea salt. Stir the dry ingredients into the wet mixture until a smooth batter forms.

Step 4

Pour the batter into the prepared baking dish. Add the toasted pecans on top, if using.

Step 5

Bake the coconut flour brownies for about 25 minutes. The top should look set and the centre will be no longer jiggly.

Step 6

Let the brownies cool to room temperature, then refrigerate for 1-2 hours before slicing.

Step 7

Store the brownies refrigerated in an airtight container for up to a week.